Grilled Vegetable Sandwiches with Havarti & Balsamic Drizzle
Grilled vegetables are stacked onto crusty bread and layered with pesto, balsamic drizzle, and melty havarti cheese.
1red bell peppercored and cut into 1 1/2- to 2-inch strips
1small zucchinicut into quarters lengthwise
2medium portobello mushrooms
Salt and pepperto taste
8slicescrusty breadlike sourdough
8teaspoonspestohomemade or store-bought
4ouncesshredded havarti cheese
A small handful of basil leavesoptional
4teaspoonsaged balsamic vinegarthe thick, syrupy kind - or use a balsamic glaze
Preheat grill to medium.
Brush the oil onto both sides of the vegetables, then season with salt and pepper. Place the vegetables onto the grill and cook on both sides until they're nicely charred and tender without being mushy - the amount of time can vary depending on your grill, so keep an eye on the vegetables.
Transfer the grilled veggies to a cutting board. Cut the mushrooms into slices; if needed, cut the other vegetables to fit onto the bread.
Spread 2 teaspoons of pesto on each slice of bread, then top the pesto with an ounce of havarti. Place the grilled vegetables onto the cheese, making sure they're divided equally onto each sandwich; the heat from the vegetables will melt the havarti. Top with basil leaves, drizzle with a teaspoon of vinegar and the remaining bread, then serve immediately.